AB cooks this recipe in a slow cooker; but the volume is so small that it shouldn't warrant cooking in a 6-quart crockpot. I did this stovetop instead.
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| Terrible AB Tapioca Pudding |
3 1/2 oz (by weight) tapioca pearls
2 1/2 c whole milk
1/2 c heavy cream
1 egg yolk + 1/3 c organic granuated sugar
pinch of salt
1 tsp vanilla extract or 1 vanilla bean halved with seeds scraped
Directions
0. Soak tapioca pearls overnight in two cups of cold water in a large bowl. Drain before adding to the tempered egg/milk mixture.
1. In a small bowl, whisk together egg yolk and sugar.
2. In a two-quart pot, add milk, heavy cream, and salt. Bring to a simmer but do not boil or scald. Use a thermometer to measure how hot the milk/cream mixture is. I started tempering the egg/sugar mixture when the milk was between 75 to 100 degrees F. Then added the tempered egg mixture back into the pot.
At this point, Alton adds the zest of one lemon. --do not do this--
Instead, add the split vanilla bean with its scraped seeds.
3. Add the tapioca pearls and stir. Cook for about 20-30 minutes, until the mixture begins to thicken. Remove from heat and pour into 1-cup containers.
If you are using vanilla extract. Remove from heat and stir in the vanilla extract; then pour into the serving containers. Refrigerate and chill.
This ratio could use more sugar. I'd probably bump it up to a half cup next time. And the salt? Not sure why it's in AB's recipe. It would taste better without the salt. And, definitely no lemon zest. Man, that was a weird tingling feeling the zest gave my tongue as I ate this pudding.
